Quiche. I always associate it with spring - maybe it's because of the eggs (Easter Egg hunts) or the vegetables (Bye winter! Hello fresh veggies!) or because they're such an "Easter Brunch" friendly food (can be served room temperature). Either way, this quiche, made with an almond flour crust, is something I'll be serving all year long.
I've long been a fan of Elana's Pantry; her almond flour and coconut flour recipes are delicious and her cookbooks are gorgeous. I love her philosophy about food and the fact that she uses her grain-free diet as a way to treat her Multiple Sclerosis symptoms. (This is especially fascinating to me because my mother has MS and I'm always looking for alternative ways to help her cope.)
If I were trying to convince anyone to try a grain-free diet (cough, cough mom), this is one dish I'd present. Elana's chocolate chip cookies are another.
Vegetable and Cream Cheese Quiche with Elana's Pantry Almond Crust
4 eggs, whisked
2 small heads broccoli, roughly chopped
1 small onion, chopped
1 cup mushrooms, roughly chopped
4 tablespoons cream cheese
scallions and parmesan cheese for garnish
salt, pepper, & garlic powder, to taste
Preheat your oven to 350F. In a large bowl add all of the vegetables and dollops of the cream cheese (don't try to fully blend them in with the veggies/eggs), then add the eggs, salt, pepper and garlic powder. Add the mixture to your prebaked crust, top with some shaved parmesan and bake for about 35 minutes (it will be ready when the middle of the quiche has a wiggle to it). Let stand for at least 30 minutes before serving, garnish with scallions and more parmesan.